Ragi dosa recipe | millet recipes – Finger millet dosa – South Indian dosai made using Whole ragi grains, little millet and urad dal.
Ragi is also called kezhvaragu in Tamil. I always make instant ragi dosa at home. When amma was here when we were talking casually she told us we could soak whole ragi seeds and make ragi dosa too. So tried the mom’s ragi dosa recipe and it was a super hit. Amma told me the recipe used raw rice and I replaced it with samai rice. You can add varagu too. Try including ragi in your diet as it has a lot of health benefits. If you are looking for a healthy and super tasty crispy dosa, then try out this ragi dosa recipe. We had this ragi dosai with thakkali thokku and a glass of pudina chaas.
Method:
- Wash and soak the ragi, samai (varagu or raw rice), urad dal, methi seeds, and poha together for 2 hours.
- Grind this in a mixie or grinder into a fine paste. Add salt and ferment this for 6-7 hours.
Ragi dosa recipe
Ingredients
- ½ cup Ragi | finger millet |Kezhvaragu grains
- ½ cup Samai or varagu or raw rice -
- ½ cup Urad dal | ulundu
- ½ tsp Methi seeds
- 2 tbsp Aval| poha
- Salt- as needed
- Oil - to make dosa
Instructions
- Wash and soak the ragi, samai (varagu or raw rice), urad dal, methi seeds, and poha together for 2 hours.
- Grind this in a mixie or grinder into a fine paste. Add salt and ferment this for 6-7 hours.
- Mix this well add a little water to this and bring it to a dosa batter consistency.
- Heat the dosa tawa and pour in a ladle full of batter and spread it into a thin circle of dosa.
- Drizzle oil around the dosa.
- Keep the flame medium.
- Cook on one side and when it is done flip the dosa in keep it in the pan for a few seconds and serve the dosa.
- The dosa was very crispy and don’t have any odd taste of ragi. Kids will surely love this for sure.
